Cornmeal muffins have a slight sweet taste that's enhanced with whole kernel corn. Delicious!
tablespoons vegetable oil
cup Gold Medal™ all-purpose flour
teaspoon baking powder
can (7 oz) Green Giant™ Niblets® whole kernel corn, drained, or 1 cup Green Giant™ Niblets® frozen (thawed) whole kernel corn
Heat oven to 400°F. Grease bottoms only of 8 regular-size muffin cups with shortening, or line with paper baking cups.
In medium bowl, beat milk, oil and egg with spoon. Stir in remaining ingredients except corn just until flour is moistened. Fold in corn. Divide batter evenly among muffin cups (about 3/4 full).
Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm or cool.
For tender, light muffins, stir the batter just until the flour is moistened.
Any leftover muffins are great the next day. Just be sure to store tightly covered.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Muffin
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.